Espresso Mud Cakes, Chocolate Syrup & Ice Cream Recipe

Preheat the oven to 350°F (175°C). Grease and flour four 4-inch round baking pans.

In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, and salt.

In a separate bowl, beat the eggs, melted butter, espresso, milk, and vanilla extract until well combined.

Gradually add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.

Divide the batter evenly among the prepared baking pans.

Bake for 20-25 minutes or until a toothpick inserted into the center of the cakes comes out clean.

While the cakes are baking, prepare the chocolate syrup. In a small saucepan, whisk together the sugar, cocoa powder, water, and vanilla extract. Bring to a simmer over medium heat, stirring constantly until the sugar has dissolved and the mixture has thickened slightly.

Remove the cakes from the oven and let them cool in the pans for 5 minutes. Then transfer them to a wire rack to cool completely.

To serve, place a mud cake on a plate, drizzle with chocolate syrup, and top with a scoop of ice cream. Repeat for each serving.

Enjoy the decadent combination of flavors and textures!